Holiday dairy-free Double Chocolate Zucchini Bread by Chef Maryam Ghargharech

Chef Maryam Ghargharechi, owner of Limitless Home Chef, shared this Holiday dairy-free Double Chocolate Zucchini Bread recipe to try at home. Enjoy!

Holiday dairy-free double chocolate zucchini bread

Holiday dairy-free double chocolate zucchini bread

Cook time: 1 Hour


-1 1/2 cups All-purpose flour

-1/2 cup unsweetened cocoa powder

-1 teaspoon baking powder

-1 teaspoon baking soda

-1 teaspoon salt

-1/4 teaspoon nutmeg

-1/4 teaspoon cinnamon

-1 1/2 cups grated green zucchini with skin. (grated on the largest holes of a box grater)

-1 cup sugar

-3 eggs -room temperature

-1 teaspoon vanilla extract

-1 cup vegetable oil (such as canola)

-3/4 cup semisweet chocolate chips

-1/2 cup toasted walnut


1. Preheat the oven to 350 degrees Fahrenheit.

2. Lightly grease a 9-inch loaf pan vegetable oil.

3. Line the loaf pan with parchment paper, leaving a generous overhang on the long edges.

4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, nutmeg, cinnamon and salt.

5. In a large bowl, combine the zucchini, sugar, eggs, oil, and vanilla.

6. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over-mix.

7. Add the chocolate chips and stir until just combined.

8. Pour the batter into the prepared loaf pan and top with toasted walnuts and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

9. Cool bread in the loaf pan for 15 minutes, then use the parchment paper to remove the loaf and transfer to a wire rack until completely cool.



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